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Southern Food Recipes: Cooking Fried Chicken & More : Step 2: How to Make Homemade Mashed Potatoes: Southern Recipes

Jennifer Byron — Sun, 23 May 2010 15:47:01 +0000

Step 2 – Learn how to make homemade mashed potatoes in this free southern recipes video. Get step-by-step cooking tips for making this side dish.

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Food Safety Tips for Rookie Cooks

Jennifer Byron — Sat, 08 May 2010 10:36:02 +0000

Cooks who are new to the kitchen are usually far more concerned with making sure their recipes turn out right than with making sure they follow all food safety rules. In their desperation to make sure their cake, sauce or roast turns out right, they can create a bacterial danger zone that will leave their diners fondly remembering a time when their intestines didn’t feel like they were tied in knots. A few food safety tips can help prevent such disasters.
Wash, wash, wash: Make sure that all tools and food contact surfaces are washed thoroughly with soap and water after each and every step in the cooking process. Keep a spray bottle filled with a mix of 1 tablespoon of bleach per gallon of water to sterilize countertops.
Watch your temperatures: Make sure that cold food is kept cold and hot food is kept hot. When you have a large quantity of hot food, such as a pot of soup, that you want to store, put the pot in a sink half-filled with ice and water. Stir the soup frequently until the temperature has dropped below 50 degrees Fahrenheit, then package and store.
Careful with chemicals: Never, EVER keep cleaning chemicals on or near food contact surfaces. Bumping a spray bottle the wrong way can cause it to discharge small amounts of cleaning solution, perhaps in the direction of your food.
Watch out for wood: Wood cutting boards are attractive, and they’re the best for your knife blades. However, cutting meat on a traditional wood cutting board makes tiny crevices into which bacteria can nestle, becoming difficult or impossible to remove during washing. Save the wooden board for your salad greens.
Most cities’ health departments offer courses in food safety for home cooks. They are usually one or two days, at most, and can be of tremendous worth. If your city doesn’t offer one, check online. There are abundant resources from the National Institutes of Health and the Centers for Disease Control and Prevention.

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Homemade Fudge Recipe : How to Cut Fudge

Jennifer Byron — Mon, 01 Mar 2010 11:44:13 +0000

Learn how to cutfudge with expert cooking tips in this free holiday dessert video clip. Expert: Jennifer Cail Bio: Jennifer Cail has been cooking and baking since she could reach the stove at the age of 4. Filmmaker: randy primm

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Beauty Masks & Spa Treatment : Homemade Facial Toner Recipe: Relaxing & Healing Facial Masks

Jennifer Byron — Sun, 14 Feb 2010 08:51:50 +0000

Learn how to make a healing, relaxing facial toner with expert homemadeskin care tips in this free beauty video clip. Expert: Nili Nathan Contact: www.earth911.org Bio: Nili Nathan, host of “Great Healing Getaways”, is the creator of a television series and Web site on holistic health, where she researches, writes, and reports. Filmmaker: Nili Nathan

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Ani Phyo’s Raw Food Kitchen: Kreamy Avocado Soup

Jennifer Byron — Wed, 10 Feb 2010 13:15:44 +0000

Join me and I’ll show you how to make a fast, easy, delicious, raw food soup recipe using a blender. This recipe is from my uncookbook “Ani’s Raw Food Kitchen. Visit my raw food blog for more raw food recipe ideas, more videos, and organic ingredients: www.aniphyo.com

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How To Write A Recipe

Jennifer Byron — Sun, 17 Jan 2010 14:02:58 +0000

It amazes me how many great chefs can cook fantastic dishes yet fail to be able to write recipes in a clear and concise way that makes for easy reading and understanding. Many could do with working in manufacturing industry for a number of weeks and learn the skill involved in preparing a bill of materials for a product because in this way they would get to understand how certain ingredients can be grouped together to make a “sub assembly” before the preparation into the final assembly.

Some top chefs have mastered this of course and they truly produce excellent food, freshly prepared and in a short space of time. It simply boils down to storing the food in it’s sub assembly state until you’re ready to serve then throw everything together and give it a blast.

I’m a barbecue and smoker enthusiast and I love to experiment with different marinades, rubs and mops as well as making some really tasty accompaniments for my BBQ parties. It wasn’t until last year that a friend suggest I should “bottle” my knowledge and share it but my confidence wasn’t too great because first of all I’m not a professional chef and second I’ve never written a recipe.

I guess everybody has to start somewhere and when I thought about my day job it in manufacturing and also how some recipes really annoy me I found the way forward. All it took then was to think about how I prepared the meal and write it down.

One thing that really frustrates me is when there’s no clear information about how long the recipe is going to take, admittedly it’s not that important for barbecue recipes because the BBQ cooking is part of the fun and if you’re into smoking most people already know the rule of thumb that it take a minimum of 60 minutes per pound of meat and a thermometer to measure the internal temperature of the food. What’s really annoying is when you get half way through a recipe and then see the words “put the mix to one side and marinate overnight”.

So aside from ensuring that the method clearly states how to put the ingredients together in a manner that ensures the final assembly is as easy as possible, it’s essential to state clearly in the opening summary whether that are any time constraints with the recipe. For another example just a quick note at the top of the page to state preparation time and cooking time will work wonders.

There is a protocol when writing ingredients that the largest constituents go first running down to the inevitable pinch of salt and pepper at the bottom. For me it doesn’t make sense because I like to see the ingredients together that get mixed together. For example if we’re doing a rub then I would prefer to see all the rub ingredients listed separately, this way it’s clear to read and I don’t forget anything. That’s my way, you may have yours but if together it brings more great recipes to the internet then hopefully we’re onto a winner.

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Raw Food Recipes for Kids – Coconut Cucumber Pear Banana Smoothie!!

Jennifer Byron — Mon, 11 Jan 2010 04:56:05 +0000

Raw Food Diet / Raw Food Recipes for Kids / Smoothies Recipes Coconut Cucumber Pear Banana!! A smoothie that is easy to make and very delicious….

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